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KMID : 0903519920350020069
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1992 Volume.35 No. 2 p.69 ~ p.75
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The rate and extent of acid indued coagulation of milk protein and physical characteristics of resultant coagulum
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Abstract
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Viscosity changes of acidified milk at the various pH ranges(5.2∼4.2) was measured as a function of temperature. The rate and extent of acid-induced coagulation of milk protein were monitored by turbidity changes as a function of temperature, preheating and salt. Relative viscosities of acidified milk were also measured. The coagulation of casein occurred in a specific pH range and was accompanied by a sharp increase in viscosity at pH of 5.0∼5.2, depending on the heating temperatures. Onset pH of coagulation and maximum coagulation rate were enhanced by increasing temperatures and preheating process and reduced by addition of salt. Relative viscosity of acidified milk was reversed at the same conditions, reflecting the size of casein coagulum formed was related to the coagulation rate.
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